Lemon and Raspberry Eton Mess

Serves: 2 large, 4 small

Ingredients

180g frozen raspberries

1 tbsp water

2 tsp corn flour

2 tbsp icing sugar

2 x 250g tubs La Vera Mascarpone

100g store-bought lemon curd

50g store-bought mini meringues

250g punnet raspberries

Method

Step 1: In a small saucepan, combine the raspberries, water, corn flour and 1 tablespoon of icing sugar over medium heat. Bring the mixture to a boil, stirring occasionally, then reduce to simmer and cook for 8-10 minutes, or until slightly reduced.

Step 2: Place the mascarpone, remaining 1 tablespoon of icing sugar, vanilla and lemon zest in the bowl of an electric mixer and whisk until soft peaks form.

Step 3: To assemble, spoon 2 tablespoons of mascarpone into the base of 2 large serving glasses (or 4 small), then crumble 2-3 mini meringues on top. Next, spoon over 2 teaspoons of lemon curd and berry compote and top with 3-4 fresh raspberries. Repeat these layers once more, finishing with a third layer of mascarpone and crushed meringue.